1 spaghetti squash
1 lb. ground beef
1 brown onion
2 tbsp. minced garlic
1 large can crushed tomatoes
1 can diced tomatoes, drained
-Bake the squash: Cut the squash in half and de-seed it. Place it cut-sides down in a baking dish for 40 minutes at 375
-While the squash is cooking, make the sauce. Brown the onion and garlic in coconut oil. Add the ground beef and spices. Brown the ground beef. Add the tomatoes and simmer until the squash is done.
-Take the squash out of the over and scrape the "noodles" from the skin
-Serve sauce over squash
*I thought there was way more sauce than noodles so either cut the sauce ingredients in half or bake 2 spaghetti squashes! Also the spaghetti squash was like using really thing angel hair pasta but I still thought it was yummy.
All in all it turned out delicious and I was surprised about how yummy the homemade sauce was. I also made a salad with mixed greens, apples, pecans topped with oil & balsamic vinegar (delicious!). I'll have leftovers for a while.
I also tried making flaxseed bread from this recipe: http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm
But it was not nearly finished in the oven in 20 minutes so I tried baking it for longer and it is still soggy. Maybe it was the baking dish I used? I also didn't have parchment paper so I used aluminum foil so I'm not sure if that had something to do with it. I'll definitely try again though.
I also took a trip to Whole Foods. I have a love/hate relationship with that store. I think it's overpriced, a bit pretentious, and some of the people who shop there are just too cool for school. But I have to admit, it has the BEST stuff and when you can't find it elsewhere, you'll find it at Whole Foods. I bought a few things there among some almond flavored macaroons to cure my sweet tooth disease.
They aren't bad but man I gotta get used to that coconut texture.